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Trieste-style Stockfish with Tomatoes

di Academia Barilla

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Trieste-style Stockfish with Tomatoes
2 hours


Friuli Venezia Giulia

Ingredients for 4 people

½ cup olive oil
1 ¾ pounds stockfish
water as needed
1 ½ lb tomatoes
2 cloves garlic
salt and pepper to taste

Preparation preparation 2 hours cooking
1. Remove the salt from the stockfish by soaking it fully submerged in a bowl full of water for 24 hours

2. Drain, squeeze out the excess water, remove all the bones and skin from the stockfish and cut into squares about 2-3 inches on a side

3. Heat 6 tablespoons of oil in an ovenproof casserole over medium heat

4. When the oil is hot, add the stockfish

5. Put a large pot of water over high heat and just as it comes to a boil, immerse the tomatoes in the boiling water for 20 seconds then drain them immediately

6. Peel the tomatoes and chop with a knife

7. Salt and cook the stockfish covered over moderate heat, making sure that the fish does not stick to the pan

8. If it sticks, add a few teaspoons of hot water

9. After about an hour add the tomatoes, two cloves of peeled garlic crushed with the blade of a knife, one bay leaf, ground pepper and the rest of the oil

10. Stir and add enough water to cover the stockfish, bring to a boil and then put immediately into a pre-heated 350° oven, covered, for another hour

11. Remove from the oven and serve hot, accompanied by polenta if you like